Bring the syrup mixture to a boil, stirring, until sugar and salt have dissolved. Turn burner off and allow mixture to sit momentarily. (I used about half apple cider vinegar.)

Place the quartered cucumbers and tarragon in a jar. Pour mixture into jar. Let cool completely, uncovered. Pickles are best refrigerated overnight (or up to 6 weeks or freeze for up to 3 months). Thaw to serve.

Makes 1 quart jar.

Cooling and ready to go! I placed one jar in the fridge and the other two in the freezer.

Recipe adapted from Martha Stewart

Apple-Chicken Sausage and Pineapple Pizza

Great combo - savory and sweet. Served with a glass of Charles Shaw White Zinfandel (our last bottle of the summer).

1 whole wheat pizza dough ball (Trader Joe's)

1/4 cup Hoisin sauce

1 thinly sliced, pre-cooked apple-chicken sausage

1/3 cup pineapple tidbits, drained and patted dry

3-4 oz shredded mozzarella cheese

Preheat oven to 400 degrees.

Sprinkle pizza stone or pan and dough with cornmeal. Using your finger tips, press dough out to the edges of your pan. Spread sauce onto dough, top with chicken, pineapple, and cheese. Bake for 20 minutes, or until dough is golden brown on the edges and cheese is bubbly. Cool 10 minutes before slicing and serving.